Seasonal, healthy and delicious vegetarian recipes, with the occasional cake thrown in for good measure!

Cranberry, Pistachio and Dark Chocolate Biscuits

How is it the middle of March already? I can’t believe how long it has been since I last posted a recipe. Lots has happened since I last posted, I graduated, got a job and three weeks ago I got engaged! The best thing about planning a wedding… deciding what wedding cake I am going to make. I have always known I was going to make my own wedding cake and I always thought that I would have a traditional fruit cake, but now it is here I am thinking of all of the different options. It is going to be a very decision to make so I will probably talk about it a lot on here.

As it is mid march I know that this recipe is not seasonal at all but I still have lots of winter baking ingredients in my cupboard so I thought I would use some of them up in order to make space for all of the spring and summer baking ingredients. I am definitely ready for summer now, as wonderfully sunny it has been here on Orkney it is still very cold so I would really love some heat.

These biscuits aren’t the prettiest but they taste great. They are lovely and oaty and the fruit and chocolate can be changed to whatever you like. They are very easy to make too and can all be made in one bowl.

Cranberry, pistachio and dark chocolate biscuits

Ingredients (makes 18-24 biscuits)

250g/9oz soft butter

50g/2oz caster sugar

100g/3.5oz light muscovado sugar

150g/5oz self-raising flour

225g/8oz porridge oats

150g/5oz dried cranberries

50g/2oz pistachios (roughly chopped)

50g/2oz dark chocolate

Method

1. Pre-heat the oven to 180C/gas 4. Line two trays with baking paper.
2. In a bowl cream the butter and sugars together until pale. Mix in the oats and flour until well combined. Then mix in the cranberries, pistachios and chocolate until evenly distributed.
3. Divide the mix into 18-24 portions and place onto the baking parchment, pressing on them to flatten them. Leave gaps between the portions to allow for them to spread in the oven.
4. Bake for 10-15 minutes until pale golden and soft in the centre. Cool on the baking sheets for five minutes and then transfer to a wire cooling rack.